Ingredients
2 c. boneless, skinless chicken breast
1 can artichoke hearts
1/2 c. chopped sun-dried tomatoes
1 package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 c. KRAFT Grated Parmesan Cheese
2 package Philadelphia Cream Cheese
1 c. milk
1/2 tsp. garlic powder
1/4 c. basil
12 lasagna noodles
Preparation
Step 1Heat oven to 350 degrees F.Step 2Combine chicken, artichokes, tomatoes, 1 cup mozzarella, and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.Step 3Spread half of the remaining cream cheese sauce onto bottom of a 13- by 9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.Step 4Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
